SERVES 4
PRASHAD AT HOME by Kaushy Patel. Hodder & Stoughton Publishers 2015
2 tsp chaat masala
2 tsp medium red chilli powder
1 tsp turmeric
2 tsp ground coriander
1 tsp ground cumin
1 tsp salt
sunflower oil for deep-frying
600g okra, topped, tailed, cut in half and left out to dry for 3 hours
Mix the chaat masala, chilli powder, turmeric, ground coriander, ground cumin and salt in a bowl.
Heat the frying oil – about 1Ocm deep – in a large pan over a high heat (or in a deep fat fryer, if you have one). Drop one piece of okra into the oil and when it starts bubbling, reduce to a medium heat and put in as many okra pieces as will comfortably fit in the pan. Fry the okra for 5 minutes, then remove from the oil with a slotted spoon and place on absorbent kitchen towel for 10 seconds to drain.
Put in a bowl and sprinkle with some of the spice mix. Repeat with the rest of the okra until it has all been fried and seasoned. Enjoy straight away.
From bhajis to feast biryanis to beans on toast, Gujarati-style, Prashad at Home contains more than 100 recipes to bring warmth, taste and texture into your home, all made with the Patel’s characteristic love and passion for vegetarian food.
Prashad has now become a destination for food-lovers and fans of vegetarian cooking.
www.prashad.co.uk
